PETA's 'Cauliflower 'Cheese' Gratin

This is a recipe I found on PETA's magazine 'Animal Times'.

It is delicious!

Makes 4 servings.

• Vegetable-oil spray
• 1 large (1.3kg) head cauliflower, cut into small florets
• 300ml thick cashew cream (blend 130g raw cashews with cold water just covering the cashews)
• 60g non-dairy cream cheese, cut into small chunks
• 1 1/2 tsp. Dijon mustard
• 170g shredded vegan cheddar cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 tsp. grated nutmeg
• 1/8 tsp. garlic powder
• 50g vegan Parmesan cheese (UK: try Florentino Parmezano, available at Sainsbury's)
• 55g fresh bread crumbs

1. Preheat the oven to 190ºC. Spray a 20-cm-by-20-cm baking dish with vegetable-oil spray.
2. Cook the cauliflower in boiling, salted water until crsip-tender, approximately 5 minutes. Drain well and pat with paper towels to dry.
3. Bring the cashew cream to a simmer in a saucepan. Whisk in the non-dairy cream cheese and the mustard until smooth. Stir in the vegan cheddar cheese, salt, pepper, nutmet and garlic powder and whisk just until the cheese melts, approximately 1 to 2 minutes. Remove from the heat, toss in the cauliflower and pour into the baking dish.
4. Top with the vegan Parmesan and bread crumbs and bake until browned and bubbly, approximately 20 minutes.

Enjoy!